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Freeze the two cans of coconut milk for at least 6 hours. I put them in the freezer the night before.
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Open the cans and scoop out the coconut cream into a mixing bowl, discarding the liquid. I use two cans because the idea is to get 1/2 cup of coconut cream and sometimes 1 can isn't quite enough.
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Add the honey.
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Mix on medium-high for 4 minutes to make coconut whipped cream until you start to see some peaks.
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Place the mixing bowl in the refrigerator for 20 minutes.
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Meanwhile, wash and dry the strawberries. Set aside.
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Place 2/3 of the coconut whipped cream into a bowl and add the natural food coloring. We use India Tree. Stir it up with a spoon until you get the desired color.
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Dip the strawberry in the blue coconut whipped cream, turning it 3 times until it's coated nicely. Make sure you leave some room at the top for the red layer.
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Place the dipped strawberries on a plate and place in the freezer for 10 minutes.
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Dip the bottom of the strawberries into a second bowl with the remaining white coconut whipped cream.
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Dip the white part of the strawberries into white sand sugar. This is optional for those wanting to avoid refined sugar, simply skip this step.
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Place them back on the plate and into the refrigerator until you're ready to serve them.
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Enjoy!